Sesame-Marinated Yellowfin Tuna and Mango Tostadas
Villalobos, Montclair, NJ
A perfect combination of sweet and spicy Adam Rose served these addictive chile-marinated tuna tostadas at our annual Cinco de Mayo Beard House dinner. A final squeeze of lime juice adds complexity and a boost of fresh citrus flavor.
- 1 pound yellowfin tuna, cut into 1/4-inch by 2-inch slices
- 2 tablespoons extra-virgin olive oil
- 1 serrano chile, thinly sliced
- 1 tablespoon black sesame seeds
- 1 tablespoon cilantro, chopped
- 1 tablespoon toasted sesame oil
- Chipotle chile powder to taste
- Salt to taste
- 2 cups canola oil
- Four 6-inch corn tortillas
- 1 yellow mango, cut into 1/4-inch thick slices
- 1 lime, quartered
Prepare the marinated tuna: in a medium-sized stainless steel mixing bowl, gently combine all ingredients and mix well. Cover the bowl and keep it refrigerated for 20 minutes.
Fry the tostadas: pour the canola oil into a small saucepot. Over medium heat, bring the oil to 325°F. Cook the tortillas one at a time until they’re golden brown, about 2 ½ to 3 minutes. Cool on a paper towel.
To serve, shingle 4 ounces (about 6 to 8 slices) of the marinated tuna on top of each tostada. Layer with the sliced mango and a few slices of the marinated serrano chiles (from the marinade mixture). Finish with a touch of salt and a squeeze of fresh lime.